Broiled Halibut Teriyaki

4 halibut steaks (6 to 8 oz. each)
½ cup reduced-salt soy sauce
2 tspn finely chopped ginger
½ tspn oriental sesame oil
¼ cup dry sherry
1 tspn worcestershire sauce
2 tblspn chopped green onion
2 medium cloves of garlic, pressed and minced

Rinse halibut briefly with cold water; pat dry with paper towels. Combine all ingredients except halibut in sauce pan. Bring to a boil; reduce heat and simmer on low for 5 minutes. Strain and chill. Place halibut steaks in a shallow non-aluminum pan and cover with marinade. Refrigerate for 15 minutes. Remove steaks from marinade and drain. Place steaks on oiled broiler pan 4 to 5 inches from heat and cook 8 to 10 minutes per inch of thickness, turning halfway through cooking time. Garnish with additional green onion and roasted sesame seeds (optional).